I was just reading Extreme Brewing and the section from Vinny on dry hopping. He was talking about his double IPAs and how they dry hop for about 2 weeks on each between 52 and 72 degrees. He says they add their dry hop after two weeks and then on the 5th day rouse the hops with an injection of co2 and add the second dry hop.
This was sort of the path I was already on before reading last night, but am wondering about temperatures.
I like to dry hop after most of the yeast has dropped out, so it doesn't steal all my hop aroma. I also like to dry hop warm, at about 60 degrees or so. Since I don't crash to drop the yeast, I am usually at week 3-4-5 by the time I dry hop and the beer is sort of naturally crashed by then and clearing well. A lot of times I won't even dry hop until I'm in the keg off the cake completely. But the sign for Heady, if we are to believe it, says the beer is aged for 2-3 weeks at 40 degrees. But no one has seen a tank that cold yet, only ones at 53 and 58, which would make more sense for max dry hop aroma. Anyone think it's possible they would crash the beer to drop the yeast at 40 degrees, then raise it up again to 53 to dry hop?
Are the rest of you guys doing two dry hops, or just one?
Im guessing you have seen this...
https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
Vinnie says...
Dry hopping is obviously a must; consider
not only a single dry hop addition,
but a second dry hop addition. For Pliny
the Elder, we dry hop for 12 to 14 days.
Furthermore, we dry hop at somewhat of
a warmish temperature that starts at 60°
F. At the end of fermentation we drop the
temperature of the fermenter to 60° F for
two days. We remove as much yeast as
possible and add the hops through the
top of the tank. If you are transferring
your homebrew from a primary fermenter
to a secondary fermenter, be sure to add
your dry hops after the beer has been
transferred so the hops can settle out
through the beer.
We also turn off the glycol so the beer
wont get any colder; in fact, the beer will
free rise in temperature several degrees
during the dry hopping. On a large scale
we need to be able to remove yeast for
future fermentations, this is why we drop
the temperature to 60° F. Previously we
would go down to 52° F, but we found
that we could get just as much yeast out
at 60° F and we gained 8 degrees, which
left us with even more aroma. As a homebrewer,
you can dry hop at your fermentation
temperature of 68° F and get even
more hop aroma.
He then goes on to talk about the rousing, ect that you described above.
So apparently "someone" drops yeast out prior to dry hopping with colder temps.
Given the fast turn around with Heady I would be shocked if they went down to 40 and then back up for dry hopping. That would also imply an active heating instead of using the ambient temp to let it rise.
For those who have fermented with Conan at 58 how long does it take for a 1065-1075 OG wort to be chewed down?